Roasted garlic guacamole

Separate the garlic head into cloves and turn them in a dry skillet over medium heat until completely soft inside and blotchy black outside.

Cool a little, peel off the papery skin, then chop and mash the garlic.

Scoop out and coarsely mash the avocados; add the mashed garlic.

Season lightly with lime juice, chopped cilantro and salt; stir.

Cover directly on the surface with plastic wrap and refrigerate a few hours so the flavours come together.

Serve with grilled bread and sturdy chips alongside the salpicones and salsas for guests to top as they like.